KR102282350B1 - Vongole pasta sauce and manufacturing method for thereof containing spicy clam stock base - Google Patents

Abstract

The present invention relates to a method for manufacturing a Vongole pasta sauce containing a spicy clam stock base to satisfy taste satisfaction of customers and a Vongole pasta sauce manufactured thereby. According to the present invention, the method comprises: a step A of putting and mixing 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.3 parts by weight of beef flavor umami, and 3 parts by weight of red pepper together with 100 parts by weight of water in a stirring tank for ten minutes to prep a first mixture; a step B of adding 21 parts by weight of ramie clam meat pieces, 43.2 parts by weight of a clam extract, and 0.3 parts by weight of an emulsifier into the stirring tank and performing mixing with the first mixture prepared in the step A for ten minutes to prepare a second mixture; a step C of heat-treating the second mixture prepared through the step B at a temperature of 92℃ for fifteen minutes; a step D of adding 3.5 parts by weight of a fermented pollen solution and 2 parts by weight of a preservative into the stirring tank and performing mixing with the second mixture heat-treated through the step C for five minutes to prepare a spicy clam broth base; and a step E of mixing corn oil, garlic, olive oil, white wine, the spicy clam broth base prepared through the step D, acetyl adipic acid starch (acetylated distarch adipate), crushed red pepper, black pepper powder, and basil powder to manufacture a Vongole pasta sauce.

Description

Method for manufacturing vongole pasta sauce including spicy clam broth base and vongole pasta sauce manufactured through the same {VONGOLE PASTA SAUCE AND MANUFACTURING METHOD FOR THEREOF CONTAINING SPICY CLAM STOCK BASE}

The present invention relates to a method for preparing a vongole pasta sauce comprising a spicy clam broth base, and to a vongole pasta sauce prepared through the method.

Vongole pasta is a type of oil pasta made from clams as the main ingredient, given the name vongole, which means 'shellfish' in Italian. there is.

There are a variety of different types of clams, such as mussels and oysters, that are used in different recipes from the basic recipe, to vongole pasta with a more colorful and new taste by adding new ingredients.

Due to the emergence of these various pasta recipes, pasta sauce products prepared as finished products are also being developed so that consumers who are not good at cooking pastas based on various recipes can enjoy them more simply and easily.

These pasta sauce products not only allow consumers to easily complete pasta by mixing the sauce with boiled noodles at home, but also can be used to provide customers with quick and easy pasta preparations using pasta sauce in the business establishment. .

In this regard, in the prior literature on the prior art prepared to provide convenience for pasta cooking by preparing sauce for instant pasta with various seafood added, and to make it possible to cook pasta with excellent taste all the time and invariably, the Republic of Korea There is a "sauce for instant pasta and a method for manufacturing the same" (hereinafter referred to as 'prior art') of Korean Patent Publication No. 10-0343478.

However, in the case of the conventional method for preparing vongole pasta sauce, including the prior art, it was difficult to satisfy the tastes of consumers who are looking for a more spicy taste by focusing on the unique clean and light salty taste of clam, and the unique fishy smell of clam There was a problem that consumers with a sense of reluctance could not enjoy the vongole pasta.

The present invention was created to solve the above problems, and the object of the present invention is to add an appropriate spicy taste to the unique clean and light salty taste of shellfish, and significantly reduce the degree of unpleasant fishy smell of shellfish to increase the preference of more consumers. The goal is to provide vongole pasta sauce that can be used easily and conveniently for cooking vongole pasta that can satisfy the needs of customers.

In order to achieve the above object, the method for preparing a vongole pasta sauce comprising a spicy clam broth base of the present invention includes 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.3 parts by weight of beef flavor, and 3 parts by weight of red pepper in 100 parts by weight of water. A step of preparing a first mixture by putting it in a stirred tank together with parts by weight and mixing for 10 minutes; 21 parts by weight of ramie clam meat pieces, 43.2 parts by weight of clam extract and 0.3 parts by weight of emulsifier in the stirring tank and mixed with 100 parts by weight of the first mixture prepared in step A for 10 minutes to prepare a second mixture ; C step of heat-treating the second mixture prepared through the B step at a temperature of 92 ℃ for 15 minutes; D step of adding 3.5 parts by weight of fermented pollen solution and 2 parts by weight of a preservative into the stirring tank and mixing with 100 parts by weight of the second mixture heat-treated through step C for 5 minutes to prepare a spicy clam broth base; And corn oil, garlic, olive oil, white wine, the spicy clam broth base prepared through step D, acetyl adipic acid starch (Acetylated Distarch Adipate), crushed red pepper, pepper powder and basil powder are mixed to make the Vongole pasta sauce. Including; step E to prepare a.

Here, the E step is 31.79 parts by weight of corn oil, 30 parts by weight of garlic, 27 parts by weight of olive oil, 5 parts by weight of white wine, 4.68 parts by weight of the spicy clam broth base prepared through step D, and acetylated starch (Acetylated). Distarch Adipate) 1 part by weight, crushed red pepper 0.2 parts by weight, pepper powder 0.2 parts by weight, and basil powder 0.13 parts by weight are mixed to prepare vongole pasta sauce.

And, in the method for preparing the vongole pasta sauce, the vongole pasta sauce prepared in step E is sterilized in a temperature environment of 110° C. for 5 minutes with a heat sterilizer, and then cooled until the central temperature drops to 20° C. or less. Step F of refrigerated storage in a temperature environment of 0 ° C to 10 ° C in a packaged state in a packaging box; further includes.

In addition, the ramie clam meat pieces prepared through step B are cut into 0.2 cm to 0.3 cm squares using a chopper, and then soaked in an immersion solution at 15 ° C. to 20 ° C. consisting of cabbage juice and alginic acid. Prepared by immersion for 4 hours.

More specifically, the ramie meat pieces prepared through step B are immersed in an immersion solution at 20°C consisting of 85 parts by weight of cabbage juice and 3 parts by weight of alginic acid for 4 hours in a state of immersing 25 parts by weight of ramie clams cut into 0.3 cm. do.

Meanwhile, in order to achieve the above object, as another example, the present invention includes a vongole pasta sauce prepared by the method described above.

According to the present invention, the following effects can be exhibited.

First, by harmonizing the unique clean and light salty taste of shellfish with an appropriate spicy taste, it can satisfy the taste preference of consumers who enjoy the spicy taste, as well as the taste of consumers who are looking for a new taste of vongole pasta. You can also make vongole pasta sauce that can satisfy your taste buds as well.

Second, it is possible to manufacture vongole pasta sauce that can satisfy the preference of more consumers, including those who do not have a high basic preference for seafood, by significantly reducing the degree of unpleasant fishy smell of shellfish.

Third, not only can you easily and conveniently cook new taste of vongole pasta by using the vongole pasta sauce containing the spicy clam broth base, but it is always consistent and can be used for the manufacture of vongole pasta with excellent taste with little variation in taste during production. Vongole pasta sauce can be served.

1 is a flowchart illustrating a method for preparing a vongole pasta sauce including a spicy clam broth base according to the present invention.

A preferred embodiment of the present invention will be described in more detail with reference to the accompanying drawings, but already known technical parts will be omitted or compressed for the sake of brevity of description.

1. Description of the method for preparing Vongole Pasta Sauce with Spicy Clam Broth Base

Hereinafter, with reference to the flowchart of FIG. 1, the method of preparing the vongole pasta sauce including the spicy clam broth base of the present invention will be described in detail.

(1) first mixing processing step <S110, A step>

In this step, the process of preparing the first mixture by mixing refined salt, Parmesan cheese powder, beef flavor dashi, red pepper and water is performed.

The first mixture prepared through this step (S110, step A) is 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.3 parts by weight of beef flavor, and 3 parts by weight of red pepper in a stirred tank with 100 parts by weight of water. It is prepared by mixing for 10 minutes.

Here, beef-flavored umami dashi was made with a large-capacity beef dashida product from 'Mokhwa Co., Ltd.', and umami base, sodium L-glutamate, corn starch, white sugar, powdered soy sauce, maltodextrin, sea salt, garlic powder, neutralization It corresponds to dashi including umami taste plus.

More specifically, in mixing 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.3 parts by weight of beef flavor, and 3 parts by weight of red pepper based on 100 parts by weight of water, the appropriate content level of the composition constituting the first mixture is to amplify the taste of shellfish of the additional composition for preparing the second mixture to be added later, and to add a more harmonious and clean umami taste, and maintaining the appropriate content is the most important for the balance and degree of umami taste.

In addition, the weight level of 3 parts by weight of red pepper is to provide an appropriate level of spicy taste in harmony with the unique clean and light salty taste of shellfish appropriately in the overall sauce along with 0.2 parts by weight of crushed red pepper to be included in the sauce later.

(2) second mixing processing step <S120, B step>

In this step, the process of preparing the second mixture by adding the ramie clam meat pieces, the clam extract and the emulsifier into the stirring tank and mixing with the first mixture prepared through the first mixing treatment step (S110) for 10 minutes is in progress. do.

More specifically, the second mixture includes 100 parts by weight of the first mixture, 21 parts by weight of ramie clam flesh, 43.2 parts by weight of clam extract, and 0.3 parts by weight of an emulsifier.

Here, the ramie clam pieces are cut into 0.2 cm to 0.3 cm squares using a chopper, and then immersed in an immersion solution at 15° C. to 20° C. consisting of cabbage juice and alginic acid for 4 hours. will be prepared

Most preferably, the ramie clams included in the second mixture is immersed in an immersion solution at 20° C. consisting of 85 parts by weight of cabbage juice and 3 parts by weight of alginic acid in 25 parts by weight of ramie clams cut into 0.3 cm for 4 hours. will be prepared

This is cabbage juice to preserve the unique clean and light salty taste of ramie clams used as the main ingredient of vongole pasta, but significantly reduce the unpleasant fishy smell of shellfish so that even those who are sensitive to the fishy smell of seafood can enjoy it. use the

In addition, the sanitary stability of the finally made sauce is further strengthened by sterilizing the bacteria in the pieces of ramie clams used as the main ingredient of vongole pasta, and various problems caused by deterioration of seafood are reduced to increase the degree of shelf life. can

Here, if conditions such as the content level of the immersion solution, the temperature of the immersion solution, and the immersion treatment time exceed the maximum appropriate value based on 25 parts by weight of the ramie clams cut into 0.3cm pieces, the ramie clams are chewed There was a problem in that the taste of the sauce was reduced, and the characteristic vegetable flavor of cabbage juice was absorbed, thereby breaking the balance of the overall taste of the sauce.

In addition, if conditions such as the content level of the immersion solution, the temperature of the immersion solution, and the immersion treatment time are out of the appropriate range and proceed to less than the minimum appropriate value based on 25 parts by weight of the ramie clam slices cut into 0.3 cm, There was a problem that the fishy smell of seafood could not be removed because the degree of fishy smell was significantly reduced, and sufficient sterilization treatment was not performed.

And for the clam clam extract included in the second mixture, the product code '0515 product' of 'ES food raw material' based on brix 3.8% extract was used, and 'Wellga SP' product of 'Lotte Foods Co., Ltd.' was used as the emulsifier.

(3) heat treatment step <S130, C step>

In this step, a process of heat-treating the second mixture that has undergone the second mixing treatment step (S120) at a temperature of 92° C. for 15 minutes is performed.

Here, the heat treatment process of the second mixture is a process carried out for the preservation performance and sterilization of various materials constituting the second mixture, in particular, ramie clam flakes and basilak extract, and furthermore, the viscosity of the whole water component through distillation. It is also a sub-process to control the level.

(4) third mixing processing step <S140, D step>

In this step, a process of preparing a spicy clam broth base is performed by adding the fermented pollen and a preservative to the stirring tank and mixing it with the second mixture heat-treated through the heat treatment step (S130) for 5 minutes.

More specifically, 3.5 parts by weight of the fermented potted liquid and 2 parts by weight of a preservative are additionally put into the stirring tank and mixed with 100 parts by weight of the second mixture heat-treated through the heat treatment step (S130) for 5 minutes, followed by a spicy clam broth base. set up

Here, the pollen fermentation broth is a mixture prepared by mixing 30 parts by weight of powdered honey pollen by pulverizing bee pollen, 70 parts by weight of purified water, and 5 parts by weight of Saccaromyces cerevisiae at 100 to 200 rpm, 40° C. Pot fermented broth obtained by fermentation for 10 hours is used.

In addition, it is preferable to use the 'DF-100' product corresponding to the grapefruit seed extract as the preservative.

Through the addition of the fermented pollen and preservatives, the normal growth of microorganisms is more reliably suppressed in the spicy clam broth base, so that an effect close to sterilization is applied, and the flavor damage of the remaining ingredients can be minimized.

(5) Vongole Pasta Sauce Completion Step <S150, E Step>

In this step, corn oil, garlic, olive oil, white wine, the spicy clam broth base prepared through the third mixing processing step (S140) performed above, Acetylated Distarch Adipate, crushed red pepper, and pepper powder And basil powder is mixed to complete the process of preparing vongole pasta sauce.

More specifically, the final vongole pasta sauce is 31.79 parts by weight of corn oil, 30 parts by weight of garlic, 27 parts by weight of olive oil, 5 parts by weight of white wine, and the spicy clam broth base prepared through the third mixing processing step (S140). 4.68 parts by weight, 1 part by weight of Acetylated Distarch Adipate, 0.2 parts by weight of crushed red pepper, 0.2 parts by weight of black pepper powder, and 0.13 parts by weight of basil powder are mixed.

Here, in particular, the appropriate weight level of the spicy clam broth base and crushed red pepper plays the most important role in the balance of taste. When it exceeds 0.2 parts by weight, the balance of the spicy taste is broken with the unique clean and light salty taste of shellfish, and the degree of saltiness and the degree of spicy taste are excessive, not only destroying the overall preference of the taste but also stimulating consumers to feel it. The tongue gets tired easily, making it difficult to eat a lot of pasta.

In addition, when the amount of spicy clam broth base in the whole sauce is less than 4.68 parts by weight or less than 0.2 parts by weight of crushed red pepper is provided, the unique clean and light salty taste of shellfish and the appropriate spicy taste are balanced and the spicy taste is reduced. There was a problem in that the taste itself was lowered due to the lack of the basic vongole pasta unique taste to be provided due to the slight saltiness and mild saltiness.

(6) Heat sterilization and packaging step <S160, F step>

In this step, the vongole pasta sauce prepared through the previous step of completing the vongole pasta sauce (S150) is sterilized for 5 minutes in a temperature environment of 110 ° C with a heat sterilizer, and then cooled until the central temperature drops below 20 ° C. The process of refrigerated storage in a temperature environment of 0 ° C to 10 ° C in a packaged state is carried out.

2. Description of the sensory test results of Vongole Pasta Sauce with Spicy Clam Broth Base

By changing the specific condition value in the manufacturing process of the vongole pasta sauce prepared through the method for preparing the vongole pasta sauce including the spicy clam broth base of the present invention described above, the vongole pasta is cooked using the sauce prepared according to each embodiment. A sensory test was conducted, and the critical significance of each condition value is explained in detail.

First, in Example 1, 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.3 parts by weight of beef flavor, and 3 parts by weight of red pepper were put in a stirring tank with 100 parts by weight of water and mixed for 10 minutes to prepare a first mixture. After that, 25 parts by weight of ramie clams cut into 0.3 cm pieces were immersed in an immersion solution at 20° C. consisting of 85 parts by weight of cabbage juice and 3 parts by weight of alginic acid for 4 hours. 21 parts by weight of ramie clams, 43.2 parts by weight of clams extract And 0.3 parts by weight of an emulsifier was additionally put into a stirring tank, mixed with 100 parts by weight of the first mixture for 10 minutes, and the second mixture was heat-treated at a temperature of 92° C. for 15 minutes.

Then, in Example 1, 3.5 parts by weight of fermented pollen and 2 parts by weight of a preservative were additionally put in a stirring tank and mixed with 100 parts by weight of a heat-treated second mixture for 5 minutes to prepare a spicy clam broth base, and corn oil 31.79 weight parts, garlic 30 parts by weight, olive oil 27 parts by weight, white wine 5 parts by weight, spicy clam broth base 4.68 parts by weight, Acetylated Distarch Adipate 1 part by weight, crushed red pepper 0.2 parts by weight, black pepper 0.2 parts by weight of powder and 0.13 parts by weight of basil powder were mixed to prepare vongole pasta sauce.

Finally, add 15 parts by weight of salt to 100 parts by weight of water, put 30 parts by weight of spaghetti noodles in a state heated to 100° C., boil them for 10 minutes, take them out, transfer the noodles to a cooking pan, and in Example 1 prepared above 50 parts by weight of Vongole pasta sauce was added to the cooking pan and cooked at a temperature of 100° C. for 3 minutes to complete the pasta.

Next, in Example 2, the composition conditions of the first mixing treatment step are 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 1.3 parts by weight of beef flavor, and 4 parts by weight of red pepper in a stirred tank with 100 parts by weight of water. The mixture was put in and mixed for 10 minutes to prepare a first mixture, and the rest of the process was the same as in Example 1.

In addition, in Example 3, the composition conditions of the first mixing treatment step were 0.5 parts by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.1 parts by weight of beef flavor, and 2 parts by weight of red pepper in a stirring tank with 100 parts by weight of water. The mixture was mixed for 10 minutes to prepare a first mixture, and the rest of the process was the same as in Example 1.

Next, in Example 4, the composition conditions of the second mixing treatment step were immersed in an immersion solution at 30° C. consisting of 90 parts by weight of cabbage juice and 3 parts by weight of alginic acid in 25 parts by weight of ramie clam pieces cut into 0.3 cm for 4 hours. 21 parts by weight of ramie clam meat pieces prepared as , 43.2 parts by weight of clam extract, and 0.3 parts by weight of an emulsifier were added in a stirring tank and mixed with 100 parts by weight of the first mixture for 10 minutes to prepare a second mixture. The rest of the process was carried out in the same manner as in Example 1.

In addition, in Example 5, the composition conditions of the second mixing treatment step were immersed in an immersion solution at 10° C. consisting of 80 parts by weight of cabbage juice and 3 parts by weight of alginic acid for 4 hours in 25 parts by weight of ramie clam pieces cut into 0.3 cm. 21 parts by weight of the prepared ramie clam meat pieces, 43.2 parts by weight of clam extract, and 0.3 parts by weight of an emulsifier were added in a stirring tank and mixed with 100 parts by weight of the first mixture for 10 minutes to prepare a second mixture. was carried out in the same manner as in Example 1.

Next, in Example 6, the composition conditions of the completion step of the vongole pasta sauce were 31.79 parts by weight of corn oil, 30 parts by weight of garlic, 27 parts by weight of olive oil, 5 parts by weight of white wine, 5 parts by weight of spicy clam broth base, and acetyl adipine. 1 part by weight of acid starch (Acetylated Distarch Adipate), 0.5 parts by weight of crushed red pepper, 0.2 parts by weight of pepper powder, and 0.13 parts by weight of basil powder were mixed to prepare a vongole pasta sauce, and the rest of the process was carried out in Example 1 proceeded in the same way as

Finally, in Example 7, the composition conditions of the completion of the vongole pasta sauce were 31.79 parts by weight of corn oil, 30 parts by weight of garlic, 27 parts by weight of olive oil, 5 parts by weight of white wine, 4 parts by weight of spicy clam broth base, and acetyl adipine. 1 part by weight of acid starch (Acetylated Distarch Adipate), 0.1 parts by weight of crushed red pepper, 0.2 parts by weight of pepper powder, and 0.13 parts by weight of basil powder were mixed to prepare vongole pasta sauce, and the rest of the process was carried out in Example 1 proceeded in the same way as

Using the vongole pasta prepared in each embodiment as described above, 50 people, 5 males and females in their 10s to 50s, respectively, were subjected to the inhibition of flavor, spicy taste, umami, and fishy flavor of the seafood corresponding to the stick-shaped sweet potato slices, and texture. , the overall preference was measured using a 5-point scale method, and the average value is shown in Table 1 below.

flavor of seafood sweet taste umami Degree of inhibition of fishy smell texture symbol Example 1 4.9 4.7 4.8 4.6 4.7 4.8 Example 2 4.7 4.4 4.1 3.8 3.9 4.1 Example 3 4.1 3.9 3.5 3.7 4.2 3.9 Example 4 3.9 4.5 3.9 4.7 4.4 4.2 Example 5 4.3 4.4 4.1 3.3 4.1 3.9 Example 6 4.2 4.6 4.0 4.1 4.2 4.3 Example 7 3.9 3.9 4.0 3.6 4.0 3.8 Based on a 5-point scale- 1: Very poor, 2: Poor, 3: Moderate. 4: good, 5: very good

As shown in Table 1, it was found that people of most age groups and genders felt a high degree of preference for the pasta prepared using the vongole pasta prepared according to Example 1. It was evaluated that it added moderately spicy taste and significantly reduced the degree of unpleasant fishy smell of shellfish, showing the highest overall preference.

In contrast, in Examples 2 and 3, the composition for providing umami taste and richness of each taste in the whole sauce is out of balance, so that not only the umami preference itself is inhibited, but also the preference of the remaining flavors is affected. The results were shown, and Examples 4 and 5 did not adequately reduce the degree of the unpleasant fishy smell of ramie clams, and the flavor of cabbage juice was too strong or the fishy smell was not sufficiently removed, so the overall preference was lowered, Example 6 And in Example 7, in the final sauce preparation, the content of the spicy broth base and crushed red pepper was out of the appropriate content level, and the unique clean and light salty taste of shellfish and the added spicy taste jumped out to one side while playing separately. There were many criticisms that it could not be achieved.

As a result, when pasta is cooked using vongole pasta sauce prepared with the same composition ratio and conditions as in Example 1, the characteristic clean and light salty taste of shellfish is harmoniously added to the spicy taste, so that you can enjoy the spicy taste. Not only could it satisfy the taste preference of consumers, but it was also able to satisfy the taste preference of consumers who are looking for a new flavor of vongole pasta. It can satisfy many more consumers, including those who do not. The overall acceptability was highly evaluated compared to other examples.

The embodiments disclosed in the present invention are for explanation rather than limiting the technical spirit of the present invention, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection should be construed by the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (7)

Step A of preparing a first mixture by putting 1 part by weight of refined salt, 2.5 parts by weight of Parmesan cheese powder, 0.3 parts by weight of beef flavor, and 3 parts by weight of red pepper together with 100 parts by weight of water in a stirring tank and mixing for 10 minutes;
21 parts by weight of ramie clam meat pieces, 43.2 parts by weight of clam extract, and 0.3 parts by weight of emulsifier in the stirring tank and mixed with 100 parts by weight of the first mixture prepared in step A for 10 minutes to prepare a second mixture ;
C step of heat-treating the second mixture prepared through the B step at a temperature of 92 ℃ for 15 minutes;
D step of adding 3.5 parts by weight of fermented pollen solution and 2 parts by weight of a preservative into the stirring tank and mixing with 100 parts by weight of the second mixture heat-treated through step C for 5 minutes to prepare a spicy clam broth base; and
Corn oil, garlic, olive oil, white wine, spicy clam broth base prepared through step D, acetyl adipic acid starch, crushed red pepper, pepper powder and basil powder are mixed to make vongole pasta sauce. Including; step E to prepare
The step E is 31.79 parts by weight of corn oil, 30 parts by weight of garlic, 27 parts by weight of olive oil, 5 parts by weight of white wine, 4.68 parts by weight of the spicy clam broth base prepared through step D, and Acetylated Distarch Adipate (Acetylated Distarch Adipate). ) 1 part by weight, 0.2 parts by weight of crushed red pepper, 0.2 parts by weight of pepper powder, and 0.13 parts by weight of basil powder to prepare vongole pasta sauce
A method for preparing vongole pasta sauce containing a spicy clam broth base.
delete According to claim 1,
The method for preparing the vongole pasta sauce,
Step F of sterilizing the vongole pasta sauce prepared in step E with a heat sterilization device, cooling it, and putting it in a packaging box and refrigerated storage in a packaged state; characterized in that it further comprises
A method for preparing vongole pasta sauce containing a spicy clam broth base.
4. The method of claim 3,
In step F, the vongole pasta sauce prepared in step E is sterilized with a heat sterilizer for 5 minutes in a temperature environment of 110° C., and then cooled until the central temperature drops below 20° C. Characterized in the step of refrigerated storage in a temperature environment of 0 ° C to 10 ° C in one state
A method for preparing vongole pasta sauce containing a spicy clam broth base.
According to claim 1,
The ramie clam meat pieces prepared through the step B are cut into 0.2 cm to 0.3 cm squares using a chopper, and then soaked in an immersion solution at 15° C. to 20° C. consisting of cabbage juice and alginic acid for 4 hours. characterized in that it is provided in a state immersed during
A method for preparing vongole pasta sauce containing a spicy clam broth base.
6. The method of claim 5,
The ramie clams prepared through step B is prepared by immersing 25 parts by weight of ramie clams cut into 0.3 cm in an immersion solution at 20° C. consisting of 85 parts by weight of cabbage juice and 3 parts by weight of alginic acid for 4 hours. to do
A method for preparing vongole pasta sauce containing a spicy clam broth base.
[Claim 7] Vongole pasta sauce, characterized in that it is prepared by the method for preparing the Vongole pasta sauce comprising the spicy clam broth base according to any one of claims 1 to 6.

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